<html><head><link type="text/css" rel="stylesheet" charset="UTF-8" href="../css/recipe.css"><meta http-equiv="Content-Type" content="text/html; charset=utf-8" /></head><body><div class="recinfo"><h1 id="page_cm_id" ctype="caipu" uid="45" val="46023">红烧肘子</h1><div class="bmayi mbm" >
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					金红色，软烂鲜香。肘香飘荡，味美爽口。				</div>
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						<td class="lirre" width="50%" ><span class="fwb">难度：</span>配菜(中级)  </td>
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						    <span class="fwb">时间：</span>30-45分钟						</td>
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						<td width="50%"><h2 class="zfliao">主料</h2></td>
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					<tr><td class="lirre">						<span><label   class="fcbm inblok">肘子</a></label></span><span class='right'>1000克</span>
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						<td width="50%"><h2 class="zfliao">辅料</h2></td>
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					<tr><td class="lirre">						<span><label class="fcbm inblok">花生油</label></span><span class='right'>2000克（实耗75克）</span>
					</td><td>						<span><label class="fcbm inblok">酱油</label></span><span class='right'>50克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">料酒</label></span><span class='right'>75克</span>
					</td><td>						<span><label class="fcbm inblok">盐</label></span><span class='right'>1.5克</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">葱</a></label></span><span class='right'></span>
					</td><td>						<span><label   class="fcbm inblok">姜</a></label></span><span class='right'></span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">五香料</label></span><span class='right'>少许</span>
					</td><td>						<span><label class="fcbm inblok">淀粉</label></span><span class='right'>15克</span>
					</td></tr><tr><td class="lirre">						<span><label class="fcbm inblok">糖</label></span><span class='right'>10克</span>
					</td><td>						<span><label class="fcbm inblok">汤</label></span><span class='right'>适量</span>
					</td></tr><tr><td class="lirre">						<span><label   class="fcbm inblok">青蒜</a></label></span><span class='right'>少许</span>
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					<h2>红烧肘子的做法步骤</h2>
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													<p class="p1"><span class="fwb">1.</span> 选皮薄、毛孔细小的新鲜肘子，剔去骨头，修整成圆桃形状。 </p>
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													<p class="p1"><span class="fwb">2.</span> 肘子皮朝上，放入五香料卤锅加热，煮至五成熟捞出。 </p>
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													<p class="p1"><span class="fwb">3.</span> 将油锅烧热，把肘子皮朝下炸呈黄色，炸时不停地翻动，以防糊底。 </p>
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													<p class="p1"><span class="fwb">4.</span> 炸好肘子捞出，放一碗内，加葱、姜，用卤汤对些水，浇入碗中，上屉蒸烂。 </p>
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													<p class="p1"><span class="fwb">5.</span> 将蒸好的肘子扣入大盘内，汤沥在久中，加入料酒、味精，调一下色味，开始勾芡，撒上青蒜段，淋入明油，浇在肘子上即成。</p>
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